Presa ibérica is one of the juiciest and most delicious cuts of meat from the Iberian pig. It is cut from the loin, and its high price is because only two cuts can be extracted from each animal; each Iberian cut weighs approximately 500 grams.

What is Presa Ibérica?

Iberian pork is in itself very juicy. Among the cuts of this animal, the Presa, located between the head of the loin and the shoulder, has a lot of intramuscular fat. This makes the cut very juicy and tasty. It is a cut that contains a lot of fibres and nutrients. It has an intense colour and marbled appearance, with a very pleasant texture - a real delicacy if cooked properly!

Iberian pig can be cooked in different ways: baked, grilled or even boiled. You can also serve it with an infinite number of garnishes and accompaniments, which will delight your guests! How to prepare it?

Grilled Presa Ibérica: a very easy recipe

One of the ways to prepare presa ibérica is by grilling it. If you have little time to cook something very elaborate, get out the grill, as the Presa will be done in just a few minutes. It is straightforward!

Ingredients

• 250 grams of presa ibérica
• One teaspoon of coarse cooking salt.
• One teaspoon of freshly ground black pepper.
• Dried thyme or oregano.
• A sprig of rosemary.
• 100 grams of garlic.
• Extra virgin olive oil.

Preparation

• Clean the meat well before preparing it. You can clean it yourself at home using a knife and pulling off the skin or ask for it to be cleaned at the butcher. If you do not want a very fatty cut, you should get rid of the white parts of the cut; to do this, with the knife, make a small superficial incision and remove it easily by pulling the fat. However, preparing the meat as given to you is best, as the fat releases a lot of juices and a unique flavour.
• Take the meat out of the fridge, so it is at room temperature when you start cooking it. If you bought it during the day, it is not necessary to take it out of the fridge when you come back from the butcher; if it is in the freezer, then it is advised to take it to the fridge and place it in a deep dish the night before so that it releases water. The meat should be taken out of the fridge two hours before cooking.
• Cut the meat into steaks. If you do not have a suitable knife at home, you can ask the butcher to fillet it; try to cut them into roughly the same thickness so that the cooking time is similar.
• You can season the meat at any time. If you want it to soak up the flavours of the spices, it is advised to put the rub on early and leave the meat in the fridge in a foil-covered container for a couple of hours.
• For the dressing, crush the garlic. Add a dash of oil and the oregano or dried thyme. Stir well and baste the meat.
• Heat the grill or frying pan. It is best to use the grill, but a large frying pan will suffice if you do not have one.
• Grease the grill with a drizzle of olive oil. Spread over the surface with the help of kitchen paper or a kitchen brush.
• When the grill or frying pan is hot, place the presa ibérica on the grill.
• Add the salt flakes and freshly ground black pepper to the top of the presa ibérica fillets. Pour a drizzle of oil on top, as this greatly enhances the flavour of the meat.
• Leave the meat on the grill for two to three minutes on each side, depending on the degree of doneness you like best!
• Finally, when you want to turn the presa ibérica fillets, never do so by pricking the meat with a fork. Use kitchen tongs because if you prick the meat, it releases all the cooking juices.
• Remove from the grill and plate.

What to serve with the Presa Ibérica?

Any garnish can accompany the presa ibérica. Choose your favourite! If you have time to spare, grilled vegetables may be your best option. To do this, you will need the vegetables of your choice (onions, tomatoes, carrots and courgettes are a good choice); and cut them into slices of the same thickness. Before placing the presa ibérica fillets on the grill, put the vegetables on the grill, and they will be ready in a few minutes! It is essential that you set aside a space for cooking the vegetables and another for the presa ibérica; try not to mix them up!

You can also prepare potatoes in different styles: boiled, baked, fried or even mashed; they are the perfect side dish! Another option is to accompany the presa ibérica with rice or even guacamole. Variety is the spice of life!

Want more info on presa? Check out our Ultimate Guide: How to Cook Presa Ibérica.